Cherry Cream Cheese Coffee Cake

You can thank Pinterest and a crappy mood for this one.   I have a board on Pinterest for dessert recipes I want to try and have had this one on there for a bit. I was in a bad mood the other day and sometimes baking helps, so I went looking and decided on this one.

I have to say that this was very easy to make and it tastes wonderful.  I brought in a piece to a co-worker and he wants to send me home with lots of tupperware to be returned filled with this cake. 

I do have to admit that while I love almond extract, I did find it a bit over-powering in this coffee cake. I would use maybe 1/4 teaspoon, maybe 1/2.  When, not if, I make this again I won't use a full teaspoon.  My co-worker didn't have a problem with the amount of almond taste though, so maybe it's just me. 

This recipe was found on Amanda's Cookin', I copied the photo's from there as well. However I will say that mine looks very similar to hers.

Cherry Cream Cheese Coffee Cake
adapted from Taste of Home

2-1/4 cups all-purpose flour
3/4 cup sugar
3/4 cup cold butter, cubed
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg, lightly beaten
3/4 cup sour cream
1 teaspoon almond extract

FILLING:
1 package (8 ounces) cream cheese, softened
1/4 cup sugar
1 egg, lightly beaten
1 can (21 ounces) cherry pie filling
1/2 cup slivered almonds (I didn’t use these)

In a large bowl, combine flour and sugar. Cut in butter until crumbly. Reserve 3/4 cup crumb mixture. Add the baking powder, baking soda and salt to remaining crumb mixture. Stir in the egg, sour cream and almond extract until blended. Press onto the bottom and 1 in. up the sides of an ungreased 9-in. springform pan with removable bottom.

For filling, in a large mixing bowl, beat cream cheese and sugar for 1 minute. Add egg; beat just until combined. Spread over crust. Carefully top with pie filling. Sprinkle with almonds and reserved crumb mixture.

Bake at 350° for 50-60 minutes or until center is set. Cool on a wire rack. Carefully run a knife around edge of pan to loosen; remove sides of pan. Store in the refrigerator. Yield: 8-10 servings.